Hot Cross Buns

Hot Cross Buns are traditionally served during the Easter season, but are wonderful anytime of the year. This sweet yeast bread is very flavorful with spices, raisins and citron. Spread a sugar glaze on top of the warm rolls in a cross pattern to create their distinctive look.

In a large mixing bowl combine warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add melted butter, eggs, sugar, cinnamon, nutmeg, cloves, and salt; beat until mixture is smooth. Stir in raisins or currants and citron. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.

Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.

Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.

Divide dough into 24 pieces. Shape each piece into a smooth ball and place in baking pans about 1 inch apart. Cover and let buns rise is a warm place until doubled in size, 1 to 2 hours.

Preheat oven to 375 degrees F.

Bake: When the buns have risen, use a sharp kitchen knife or scissors and cut a shallow cross in the top of each bun. Use a pastry brush to gently brush the tops of the buns with beaten egg white. Bake 15 to 20 minutes or until golden brown. Remove buns from oven. Place pan on a wire cooling rack to cool.

Icing:

In a small bowl, combine confectioners sugar, lemon zest, vanilla, and enough milk to make a good spreading consistency.

Spread or drizzle glaze on warm rolls in the cutout cross pattern atop each bun.

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